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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 28 notes) - hiding notes with no text | | | Tasted by soyhead on 7/6/2022: i found this surmature, having almost an amarone quality to it, however others at the table did not entirely agree (1119 views) | | | Tasted by cct on 2/14/2020 & rated 94 points: Dark strawberries, spice, florals, some leather and a sense stoniness on the nose. On the palate, it's mid plus weighted and beautifully balanced with a sense of breadth and sap coupled with a gracefulness , all in a power without weight mode. While this still has plenty of time in hand, everything seems about right right now. Some leather notes on the back end add to the beautifully mature fruit and savory notes. Drinking in a great spot right now. (1899 views) | | | Tasted by Kirk Grant on 11/8/2019: A ruby core with bricking leading to a tawny meniscus. There's a depth on the nose that leads with leather, tobacco, old church pew, dried red fruits. The palate leads with bright red fruit and into a long rustic finish. This is in such a lovely place now that I can't imagine it getting any better. The tannin has softened, yet still provides enough structure and tension with the acidity that I can't quite wrap my head around how it can be so silky and have this kind of tension. It's really wild...if I had more of this, I'd have a very hard time keeping my hands off it. This may very well have been the best Brunello I've ever had, Extraordinary!! (1788 views) | | | Tasted by Jochems on 12/24/2017 & rated 96 points: This wine is in excellent shape right now. It needed quite a bit of time to open up.
The initial earthy barnyard notes settled down after 4 hours of slow-ox. During dinner (6 hours after opening the bottle) the wine realy started to sing and showed one of the greatest aged Brunello I’ve had.
Beautiful perfumes of berry fruit, leather and sweet tobacco evolving with earthy & spicy notes and showing hints of laurel. Silky and layered sweet fruit on the palate with some refined remaining tannins balanced with a hint of fresh acidity. Following through to a very long and fresh finish that seems to last for ever.
This was my last bottle of this vintage from Poggio di Sotto. It’s a shame that I don’t have any left but I’m glad this last one was such a grest showing.
Interesting side notes:
The Valdicava ‘01 that we had the same night was nice as well but almost boring in comparison.
Based on my limited sample I think that ‘99 will prove to be the better vintage for the long term ageing Brunelli. (3014 views) | | | Tasted by Eric Guido on 6/1/2017 & rated 94 points: Tonight the '99 Poggio di Sotto Brunello presented a slightly darker and richer experience than in the past, yet just as enjoyable. The nose was earthy and mature with a smoky element to it's dark red berry and dried floral bouquet. On the palate, the fruit had an almost Pinot Noir like sweetness and roundness as silky textures enveloped the senses with dark red fruits, sweet spices, tobacco and notes of dark chocolate. It was wonderfully refined and perfectly mature with a long, soft finish. I would say this is a good representation of a typical 1999 Brunello, but it sure is gorgeous. (3862 views) | | | Tasted by xwine on 3/11/2017: This was a wonderful bottle of aged Brunello, and paired perfectly with the osso bucco. Second of three bottles purchased at the winery many years ago. Fully developed, with earth, mushrooms, slight soy note, a silky texture and a long finish. The only nit was a very slight bit of heat, a minor quibble. I'm not sure this will get better (though that's just a guess), but it seems capable of holding nicely for another 5-10 years. (3152 views) | | | Tasted by Eric Guido on 12/6/2016 & rated 95 points: The nose was incredibly rich yet lifted with smoky black cherry, sweat brown spices, new leather, dark chocolate, savory herbs, and mint. On the palate, it was silky smooth as it glided across the senses, contrasted by crunchy red berry fruits, rich savory tones, exotic spices, and a twang of bitter herbs. It finished rich and saturating to the palate. It was impeccably balanced and showing potential for further development. (3681 views) | | | Tasted by kingkanu on 9/26/2015 & rated 92 points: Bricking is eating around 1cm inform the rim. The nose is gorgeous, all leather, raw tobacco and earthiness. There's still plenty of acidity and a little fine tannin still remains, long finish, delicious wine (3921 views) | | | Tasted by Kento61 on 6/28/2014 & rated 94 points: Wow! Everything you want in a Brunello. The nose took us back to Tuscany: deep and earthy. As smooth in taste as the delightful memories. (3837 views) | | | Tasted by boston on 11/23/2013 & rated 94 points: Versione di gran fascino e di grande adesione territoriale.
Naso autunnale, bocca polposa e profonda con evidenti richiami minerali che ben si espande lasciando una sfumata dolcezza. (3801 views) | | | Tasted by sooper65 on 9/3/2013 & rated 94 points: super elegant, some complexity, perfect balance... could last another 6 years.
Alas my last bottle. (3914 views) | | | Tasted by aknot13 on 8/3/2013 & rated 93 points: Textbook brunello from a very good producer. Everything is very well balanced. (3693 views) | | | Tasted by burgburgburg on 7/25/2013 & rated 92 points: It’s a real delight, though not a stunner, for this shoulder vintage. Performed very well in both aroma and palate after around 3 hours breathing at bottom shoulder. A three-dimensional structure and finished very fine acidity. It's a little bit coarse but really a well-made 99 BdM. (2900 views) | | | Tasted by psmith on 7/24/2013 & rated 93 points: Earthy, red fruit, and comes across as quite sweet. Great depth. Medium bodied. Mature, but certainly will last. Very nice. (2240 views) | | | Tasted by Bob Fyke on 4/28/2012 & rated 97 points: Dried herbs, aromatic sandalwood, lavender, tea, and grilled meats, all enveloped in a dusty warm cherry aroma. There is a soft texture and richness to the nose. On the palate, roasted black cherry, more sandalwood and tea with asian spices and a bit of milk chocolate. The palate has a roundness to it. Persistent and seamless with an integrated parade of complexity that doesn't let up. Complete balance of acid, tannin and fruit with a long aromatic finish.Really a stand out Brunello. (3350 views) | | | Tasted by David J Cooper on 7/31/2011: Deep red. Very pure slightly sweet red fruit, sangiovese nose, not very earthy though. Cherry and earth flavours. Long slightly tannic finish. Excellent. (3146 views) | | | Tasted by johndefi on 6/1/2011 & rated 94 points: Loved this and it seems to be drinking very well right now. Tannins were fully integrated, beautiful red fruit throughout, long finish with fruit carrying to the end. (3257 views) | | | Tasted by bevetroppo on 11/12/2010 & rated 91 points: I've been away for awhile, not from consumption but from tasting notes, and if truth be told, or as they say, in vino veritas, my heart has been heavy with the loss of a dear friend and I couldn't bring myself to concentrate on the process. Which is not to say that I've avoided wine, nay, I've drunk like a fish, both blind and blinded, but I've been off my game and unfit to comment. In fact, if memory serves, because certainly no bartender would have, I went through a string of about 8 wines tasted blind, drunk to the gills, and got no closer than the country on any one of them.
So there you have it, the confessional of an unworthy impostor, which is at the bottom of it, how I felt whenever I was discussing literature with my departed friend. After a four day drying out period, I was really excited about trying this wine, procured at auction for a mere pittance, the theoretically mature product of my favorite brunello producer. This might be the oldest bottle of brunello I've ever had, which is more a comment on my lack of experience than the innate ageworthiness of the appellation. The nose is like a war between Italian City States, full of plum, dried cherries, stewed red fruits, cocoa, coffee, mint, and vanillin, overlaying a bed of dried fall leaves. Medium to full bodied, the flavors are decidedly mature, and while not on the edge of senescence, suggest relatively early consumption would be a good idea. The minty quality pokes through in a way that I haven't ever experienced in a Poggio di Sotto wine, so I don't know if it's a function of maturity, storage, bottle variation or what. The previously reviewed Il Decennale, a riserva from 2001, was a vastly superior wine, but on the other hand a completely unfair comp, running $150 a bottle or more. (3826 views) | | | Tasted by baroloboy55 on 12/15/2009 & rated 93 points: Consistent with my last night... Great pairing with a terrific bone-in ribeye at Prime Rib in Baltimore... really stood out in a night of large Cali wines (3964 views) | | | Tasted by Jossik on 5/16/2009 & rated 87 points: Molto buono, ma ad altri è piaciuto di più (3508 views) | | | Tasted by baroloboy55 on 4/11/2009 & rated 93 points: Another great bottle of this sleeper from a sleeper vintage. Bright sour cherry fruit, almost Pergole Torte like but with a weight and richness and earthiness that shows the best of traditional Montalcino, earth driven production. A great bottle of sangioveto (3679 views) | | | Tasted by psmith on 1/3/2009: I've been to this estate, and despite his almost fanatical devotion to making a Brunello that put's the grape's best virtues first, this is really modern in styling with a vanilla streak, red fruits, and white truffles. Still, a very nice wine with good balance, despite maybe tasting and looking a bit older than it is. (3546 views) | | | Tasted by Paul S on 11/21/2008 & rated 91 points: Dinner with Edmund and Shuming (Edmund and Shuming's place @ the Cornwall): Third bottle of the night between the two of us, so we were a little tired by this time. Still, this was a good bottle of wine, if just a little modern for my tastes. We decanted this for quite awhile. Nose was all BdM - mushrooms, plums, a touch of pepper and sweet cherries. The modern touch came in on the palate, which had lots of sappy sweetness in the cherry fruit which overlay more typical savoury meatiness. Decent acidity and fine tannins were very well integrated by the time we drank it, so there was a good sense of balance and structure. Finish was a little short and tight at first, but opened up after more time to show strong hints of vanilla-ish oak. (3913 views) | | | Tasted by xwine on 6/7/2008: Decided to pull the cork on one of these since I have two more. Color is excellent, with no visible fading. The nose initially shows leather and meat, and some VA -- it just crossed over the line from bringing a nice high-tone element to being slightly objectionable. After a few minutes the VA either fades away or I've become acclimated to it. Develops some soy and green olives. The palate is well structured, with high acidity and softening tannins; bright red fruit and spice. Strikes me as somewhat Bordeaux-like in its profile and structure (though with a bit more acidity). A terrific wine, with great complexity. The next morning, it's really showing some elegance and focus. Needs more time. (3716 views) | | | Tasted by johnwine on 4/25/2007 & rated 93 points: This wine was delicious. (3148 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Fattoria Poggio di Sotto Producer websiteSangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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